4 boneless skinless chicken breast halves
salt and freshly ground black pepper
1 Tbs vegetable oil
1 Tbs unsalted butter
1 medium onion, finely chopped
½ lb fresh mushrooms, sliced
1/8 tsp dried thyme
¼ cup Madeira wine
¼ cup heavy whipping cream
¼ tsp salt
¼ tsp pepper
1. Pat chicken breasts dry, sprinkle with salt and pepper, and cook in oil over medium-high heat until firm to the touch, 4 to 5 minutes per side. Remove chicken and keep warm.
2. In the same pan, combine butter, onion, mushrooms, and thyme and cook over medium heat, stirring occasionally, 5 minutes. Add Madeira and cook until almost all liquid is absorbed, 2 minutes. Stir in cream, salt and pepper and continue cooking until sauce is slightly thickened, 3 to 5 minutes. Spoon sauce over chicken.
Recipe Source: Come on In! Recipes from the Junior League of Jackson, Mississippi
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“This was a great, new discovery. An easy chicken dish that my family enjoyed!”
-San Diego, CA